Crock Pot Vegetable Beef Stew Recipes Recipes Recipe Cards

SLOW COOKER BEEF VEGETABLE STEW

Steps:

• Place the beef, potatoes, water, carrots, soup, onion, celery, Worcestershire sauce, browning sauce if desired, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low until meat is tender, 6-8 hours., Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Cover and cook on high until thickened, 30 minutes. Stir in peas; heat through.

VEGETARIAN CROCK POT UNBEEF STEW

Steps:

• Wrap and freeze the tofu and then let it thaw out completely. Drain the water from the tofu, and cut into slices. Press out any remaining water. Cut the slices into chunks and bake at 200°F on an ungreased cookie sheet while chopping the rest of the ingredients; check the tofu about every 10 to 15 minutes so that it doesn't get browned--it should just be dried out, not burned. The tofu should be well dried out, like croutons.
• Place all of the prepared ingredients into a crockpot, stir well, and cook on high for at least 6 to 8 hours, stirring occasionally. The stew is ready when it is thick and brown, and the vegetables are fork tender.
• To press water from tofu:.
• Place tofu block between two dinner plates. Place a heavy object, such as a cast iron pan, on top of the plates and wait for 15 minutes or so. Drain water from plates. Flip tofu block over and replace the plates. Place the cast iron pot on top on the plates once again. Drain for 15 minutes more. Discard water. Tofu is now ready to use, or can be placed in a plastic bag. Once bagged, place in the fridge until needed.
• I usually press and drain the tofu when purchased, storing it in a plastic bag in the fridge so it will be ready to use when needed.
• (Preparation time given above does not include pressing tofu).

CROCKPOT BEEF VEGETABLE SOUP

Steps:

• In a large skillet, heat the oil over medium high. Add the beef and sprinkle with 1 teaspoon salt and pepper. Brown the beef on all sides, disturbing it as little as possible on each side so that it develops nice coloring. Once the beef is lightly browned (it won't be all the way cooked through), remove it to a 6-quart slow cooker.
• To the pan, add the onion. Cook and stir until the onion is beginning to soften, about 3 minutes. Stir in the garlic and let cook 30 seconds. Splash in about 1/2 cup the beef broth and scrape up any browned bits that have stuck to the bottom (this is flavor!). Let the broth reduce for 2 minutes, then transfer the entire mixture to the slow cooker.
• To the slow cooker, add the carrots, potatoes, parsnips, and celery.
• Add the diced tomatoes in their juices, tomato sauce, tomato paste, Worcestershire, oregano, paprika, sugar, 2 1/2 cups beef broth, and remaining 1 teaspoon salt.
• Cover and cook on low for 8 hours, until the beef and vegetables are tender. Stir in the peas, just until warmed through. If the soup is thicker than you would like, add the remaining 1 cup beef broth until you reach your desired consistency. Serve hot, sprinkled with fresh parsley.

SLOW COOKER BEEF STEW I

Steps:

• Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

CROCK POT BEEF VEGETABLE STEW

Steps:

• Toss stew meat with flour and brown in heated oil in a skillet.
• Add the cooked meat and all other ingredients into a 4 Qt crock pot.
• Stir well and cook on low 9-10 hours or on high 5-6 hours.
• Turn crock pot off and enjoy!
• I like my stew thick so after I turn the crock pot off I mix 1/2 cup of water with 2 tbsp of flour and stir into the stew.
• I also like to add a small can of diced tomatoes at this time.
• YUM!
• Hint--one may substitue 1/2 cup of barley in place of the potato.